Egg-Topped Quinoa Bowl with Kale

Here, the yolk of a fried egg serves as a dressing (without having to do anything extra) to coat the high-nutrient quinoa. Pancetta gives the earthy cabbage a savory flavor, while the all-season cherry tomatoes, which you can prepare at any time, give it a fresh and vibrant taste. For the quinoa, chop the oatmeal, bulgur, or leftover brown rice. The hot sauce gives this simple dish a unique taste.
Preheat a large nonstick skillet over medium-high heat. Add the pancetta to the pan; cook for 3 minutes or until lightly browned, stirring occasionally. Add the cabbage; cook for 2 minutes or until the cabbage is wilted. Add tomatoes, vinegar and salt; remove from heat.Spread the quinoa evenly over 2 bowls; top evenly with the kale mixture. Place the avocado slices next to the cabbage mixture. Wipe the pan dry with a paper towel; return to medium heat. Pour the oil into the pan; stir to coat. Break the eggs, one at a time, into the pan; cook for 2 minutes. Cover and cook for 1 minute or until the whites are set. Place 1 egg in each bowl. If desired, sprinkle evenly with pepper and hot sauce.